Beer is a staple here in our house and obviously so are baked goods. Since yesterday was David’s birthday I decided to incorporate beer, one of his favorite things, into his birthday dessert. Now, I have previously spoke about my dislike for cupcakes but these are different. The cake is light in texture, rich and not too sweet. The frosting is sweet and creamy and balances the cake perfectly. If you don’t have a Porter beer you could use any dark bear such as a stout. Guinness would probably work perfectly in these.
Whether it is for a birthday or anyday these cupcakes will be a hit. I mean beer & chocolate, how could that be bad?
Chocolate Porter Cupcakes with Peanut Butter Frosting
Makes 8-9 Cupcakes
- 1 cup all purpose flour
- 1 egg
- 1½ teaspoons baking soda
- 5 tablespoons butter
- 2/3 cup honey or maple syrup
- 1/2 cup porter or other dark beer
- 1/3 cup cocoa powder
- 1/4 cup plain yogourt (greek or regular)
Peanut Butter Frosting
- 1/4 cup butter, softened
- 1/2 cup peanut butter
- 1 cup powdered sugar
- 3 tablespoons milk (any kind)
Instructions for Cupcakes
- Preheat the oven to 375 degree F and line a cupcake tin with liners
- In a large bowl whisk together the egg and greek yogourt and set aside.
- Place a small saucepan over low heat and melt together the butter and honey. Once melted add the beer and remove from heat.
- Stir in the cocoa powder until fully incorporated.
- Slowly add the cocoa beer mixture to the eggs and yogourt and whisk until combined. Make sure to add the mixture slowly so you don’t scramble the eggs with the hot liquid.
- Whisk the flour and baking soda into the cocoa mixture until all of the flour is fully incorporated.
- Fill the cupcake liners about 2/3 full with the batter.
- Bake for 12 to 13 minutes or until a toothpick poked into the centre of a cupcake comes out clean.
- Cool completely before frosting.
While the cupcakes are baking you can make the frosting:
- Cream together butter and peanut butter until smooth and fluffy.
- Add the powdered sugar slowly and beat until fully combined.
- Slowly add in the milk until the frosting getting light and fluffy. You might need more or less milk depending on the peanut butter you use.
- Once cupcakes are cooled use a pipping bag or icing spatula to frost the cupcakes